Acarajé Sliders with Chimichurri Sauce (Mini Sanduíches de Acarajé com Molho Chimichurri)
Acarajé is a popular Brazilian street food made from black-eyed peas formed into a ball and deep-fried until crispy. In this recipe, we'll put a twist on the traditional acarajé by turning it into mini sliders and serving them with a zesty chimichurri sauce. These Mini Sanduíches de Acarajé com Molho Chimichurri are perfect for a party or as a fun appetizer for a Brazilian-themed meal.
Ingredients
- 2 cups dried black-eyed peas, soaked overnight
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- Vegetable oil, for frying
- 12 mini slider buns
- Chimichurri sauce, for serving
Instructions
- Drain the soaked black-eyed peas and place them in a food processor. Add the chopped onion, minced garlic, and salt. Process until the mixture forms a coarse paste.
- Heat about 2 inches of vegetable oil in a deep pot or skillet over medium heat.
- Scoop tablespoon-sized portions of the black-eyed pea mixture and carefully drop them into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Split the slider buns and place a mini acarajé on each bottom half. Top with a spoonful of chimichurri sauce and cover with the top bun.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Deep-frying
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 7g
Supplies
Food processor Deep pot or skillet Slotted spoon Paper towels
Tools
Knife Cutting board
Serving suggestions
Serve the Mini Sanduíches de Acarajé com Molho Chimichurri with a side of crispy yuca fries and a refreshing caipirinha cocktail for a complete Brazilian experience.
Tips & tricks
For a spicier kick, add a pinch of cayenne pepper to the black-eyed pea mixture before frying.
Cost
$10